Appetizer

Charred Shrimp & Huitlacoche Tartlets with Black Garlic Emulsion

Name: Charred Shrimp & Huitlacoche Tartlets with Black Garlic Emulsion
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 4 sheets phyllo dough; 3 tbsp melted butter; 1 tbsp fresh cilantro oil (or olive oil infused with cilantro); 1 tsp smoked paprika; 8 large shrimp, 13/15 count, peeled & deveined; 1 can (7 oz) huitlacoche, drained & patted dry; 4 black garlic cloves, minced; 3 tbsp high-quality mayonnaise; 1 tbsp fish stock or water; ½ tsp sherry vinegar; Sea salt & white pepper; Fresh cilantro leaves for garnish; Chili powder for finishing

An ambitious, Californian-Mexican hybrid: delicate phyllo shells shattered-crisp and brushed with herb oil, filled with charred spot-prawns and huitlacoche (Mexican corn truffle), crowned with a silky black garlic emulsion and a single cilantro leaf. Funky, sophisticated, utterly original.

229cal 6gprotein 12gcarbs 18gfat 20min prep 18min cook 4serves

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